Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Young sorrel leaves
2 tb Butter
2 ts Cornstarch
1 Sprig parsley, minced
3 c Chicken stock
2 Egg yolks
1 d Of salt
1 c Light cream

Info: from The Old Farmer’s Almanac Colonial Cookbook

Wash the sorrel leaves and cook them in the butter
until just wilted. Puree’ the sorrel and add other
ingredients, dissolving the cornstarch first in a
little stock, or whirl all together in the blender.
Then cook the soup over gentle heat until slightly
thickened. Serve hot or chilled, garnished with sour
cream and chives, or with thin slices of lemon.

Courtesy of Fred Peters.

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1 Very fresh egg yolk
1/4 ts Salt
6 tb Divided olive oil
1 cl Garlic, crushed
1/2 ts Worcestershire sauce
1/2 ts Dijon style mustard
3 tb Apple cider vinegar
Fresh ground black pepper
1 c Homemade croutons ****
3 tb Fresh grated/hand
Shredded Parmesan cheese
1 tb Fresh lemon juice/
Concentrate
2 Heads romaine lettuce
Inside leaves only ***

*** The lettuce is deribbed and torn into bite size pieces, rinsed and
thoroughly patted or spun dry in a salad spinner, you may need 3 heads
large enough for a big salad.**** Homemade bread in 1-inch cubes
sauteed in butter until golden brown, served warm on chilled crisp
green. In a large salad bowl, combine the egg yolk, lemon juice, salt
and 1 Tb of the olive oil. Whisk in garlic, worcestershire and
mustard and blend until thoroughly combined. With a gentle rolling
motion, incorporate the romaine. Add the vinegar and the remaining
olive oil in the proportions of 1 part vinegar to 2 parts oil, until
you have the consistency and flavor you desire. Roll the salad again,
adding black pepper to taste. The salad can be chilled at this point,
but not for too long. Just before serving, finish by placing warm
croutons in the center of the salad and the Parmesan in a ring around
the circumference. Roll gently to serve.

MMMMM

Recipe By : Persian Cooking for a Healthy Kitchen
Serving Size : 6 Preparation Time :1:05
Categories : Basic Healthwise
Persian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups basmati rice — long grain
2 teaspoons salt
5 1/2 cups water
2 tablespoons olive oil

This is the simplest way of cooking Persian rice.
1. Pick over and wash 3 cups of rice 5 times in warm water.

2. Place rice, salt, and water in a deep non-stick pot. Bring to a boil over
high heat, then reduce heat and simmer for 15 to 20 minutes over medium heat
(do not cover the rice). Gently stir the rice with a wooden spoon a few times
while it boils.

3. When the rice has absorbed all the water, pour the oil over it and stir
through gently with a wooden spoon. Reduce heat.

4. Place a clean dish towel or 2 layers of paper towel over the pot and cover
firmly with the lid on to prevent steam from escaping. Cook 40 minutes over
low bleat. Remove the pot from heat and allow to cool for 5 minutes on a damp
surface without uncovering.

5. Gently taking one skimmer or spatula full of rice at a time, without
disturbing the bottom crust, place the rice on a serving platter. Mound rice
in shape of a cone.

6. Detach the crust from the bottom of the pot using a wooden spatula. Place
on a small platter and serve.

Copyright (c) 1994 by Najmieh Khalili Batmanglij. Persian Cooking for a
Healthy Kitchen. Washington, D.C: Mage (Pub 800 – 962-0922) [prepared for
McRecipe by patH 09/22/1996 (Sun)]

– - – - – - – - – - – - – - – - – -

NOTES : Kateh | Prep 5 mins | cook 1 hr
“Kateh is the traditional dish of the Iranian province of Gilan, by the
Caspian Sea. It is a simple Persian rice. Chelow has the same ingredients as
kateh; more care it taken in the cooking, presoaking, parboiling, and
steaming.”

1 c Butter, softened
2 c Firmly packed brown sugar
2 tb Milk
2 tb Instant coffee granules
2 lg Eggs
1 ts Rum extract
1/2 ts Vanilla
4 c All-purpose flour
1 ts Baking powder
1/2 ts Ground nutmeg
1/4 ts Salt
Chocolate sprinkles
-or- melted
Chocolate (optional)

BEAT butter in large bowl with electric mixer at
medium speed until smooth. Add sugar; beat until well
blended.

HEAT milk in small saucepan over low heat; add coffee
granules, stirring to dissolve. Add milk mixture,
eggs, rum extract and vanilla to butter mixture. Beat
at medium speed until well blended.

COMBINE flour, baking powder, nutmeg and salt in large
bowl. Gradually add flour mixture to butter mixture,
beating at low speed after each addition until blended.

SHAPE dough into 2 logs, about 8 inches long and 2
inches in diameter. (Dough will be soft; sprinkle
lightly with flour if too sticky to handle.)

ROLL logs in chocolate sprinkles, if desired, coating
evenly (‘/3 cup sprinkles per roll). Or, leave rolls
plain and dip cookies in melted chocolate after
baking. Wrap each log in plastic wrap; refrigerate
overnight.

PREHEAT oven to 350"F. Grease cookie sheets. Cut rolls
into ‘/4-inch-thick slices; place 1 inch apart on
cookie sheets. (Keep unbaked rolls and sliced cookies
chilled until ready to bake.)

BAKE 10 to 12 minutes or until golden brown. Transfer
to wire racks to cool. Dip plain cookies in melted
semisweet or white chocolate, if desired. Store in
airtight container.

Makes about 60 cookies

*To dip 24 cookies, melt 1 cup chocolate chips in
small saucepan over very low heat until smooth.

From the recipe files of suzy@gannett.infi.net

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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 tb Strong tea
1 lb Mixed dried fruit
6 oz Soft brown sugar
1 Egg, lightly beaten
1 oz Butter (melted)
9 oz All-purpose flour
1/2 ts Bicarbonate of soda

Servings: 4

The mixed fruit can include raisins, currants, and any
other kind of dried fruit you like; chop any larger
pieces down to about raisin size. Place the tea, mixed
fruit and sugar in a bowl; cover and leave overnight.
Stir in the egg and melted butter. Sieve the flour and
the bicarb together and fold them in. Line the bottom
of a large loaf pan with baking parchment, and brush
the whole inside of the pan with melted butter. Pour
the mixture in and smooth the top. Bake in a
preheated oven (360 F) on the middle shelf for 1 1/2
hours. After removing from the oven, leave in the pan
for 2-3 minutes; then turn out of pan and cool on a
wire rack.

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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Low-Fat
Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c all-purpose flour — unbleached
-prefer pastry flour
1/2 ts Baking powder
1 1/4 c Sugar — or more to taste
1 1/2 c Buttermilk
1/2 c Fresh lemon juice — about 4 lemons

2 Egg yolks — lightly beaten
2 ts Lemon zest — optional
4 Egg whites
–pinch of salt

Preheat the oven to 350 degrees.

Prepare six 8-ounce ramekins or ovenproof dessert cups with a very
light coating of cooking spray or oil. Place the cups in a
2-inch-deep baking pan. Begin to heat a kettle of water to a boil.

In a large bowl, combine the flour, baking powder, and 3/4 cup of the
sugar. (If you want a very sweet confection, use a whole cup of
sugar.) Stir in the buttermilk, lemon juice, beaten egg yolks, and
the grated lemon peel, if using, and set aside.

With an electric mixer, beat the egg whites and salt until the whites
are stiff. Beat in the remaining 1/2 cup of sugar. Gently fold the
egg whites into the batter. Spoon the batter evenly into the prepared
cups. Pour boiling water into the baking pan until the water reaches
halfway up the sides of the cups. Bake for 50 to 55 minutes, until
puffy and golden.

PER 4.75-OZ SERVING: 229 CALORIES, 6.0 G PROTEIN, 2.6 G FAT, 46.6 G
CARBOHYDRATES, .9 G SATURATED FATTY ACIDS, .3 G UNSATURATED FATTY
ACIDS, .9 G MONOUNSATURATED FATTY ACIDS, 87 MG CHOLESTEROL, 139 MG
SODIUM, .1 G TOTAL DIETARY FIBER

Notes: This favorite old-fashioned dessert separates into layers
during baking—a tart-sweet pudding on the bottom and a light spongy
cake on top. Serve it warm or chilled, plain or with fresh berries,
for picnics, potlucks, family meals, or special dinners. Tightly
sealed and refrigerated, Lemon Pudding Cake will keep for about 5
days.

Prep time: 20 Bake time: 40 – 50

Source: Served at Moosewood Restaurant. From: Moosewood Restaurant
Low-Fat Favorites, by The Moosewood Collective. MC formatted by
Brenda Adams

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat flour
1 c Packed brown sugar
1 tb Baking powder
1 tb Allspice ( or pumpkin pie
Spice)
1/4 ts Baking soda
4 Egg beaters (ô eggs)
1 1/2 c Mashed bananas
1/2 c Fat Free Macadamia Nut
Coffee Creamer
1 ENVELOPE of LIQUID Butter
Buds Powder (for that
Buttery taste)
(Do not use Butter Buds
SPRINKLES)
1 tb Vanilla
1/2 c Chopped walnuts

Preheat oven to 400 degrees. Lightly coat a muffin
pan with pam.

In a large bowl combine flour,1 brown sugar, baking
powder, allspice and baking soda, set aside.

In another large bowl, beat egg beaters until foamy.
Add bananas, dry envelope of liquid butter buds (don’t
reconstitute, just throw in dry), coffee creamer and
vanilla.

Stir into dry ingredients until just blended.

Fold in nuts.

Pour into prepared muffin pan and bake at 400 degrees
for 20-22 minutes, until a toothpick comes out clean.

About 15% CFF. Converted to MM by Donna Webster
Donna@webster.demon.co.uk Submitted By
DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995
151630 GMT

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Flour — all-purpose
14 ounces Ff smoked sausage — slice 1/4
18 ounces Chicken breast halves withou
1/2 cup Green pepper — chopped
1/2 cup Celery — chopped
1 cup Onion — chopped
2 quarts Water — hot
3 Cl Garlic — mince
2 pinches Bay leaf
2 teaspoons Cajun seasoning
1/2 teaspoon Thyme — dried
1 tablespoon Worcestershire sauce
1 teaspoon Hot sauce
1/2 cup Green onion — chopped
4 cups Rice — cooked
1/4 cup Chicken broth
1 teaspoon Olive oil

Recipe by: Southern Living Preparation Time: 0:30 Place flour in a pan and
bake for 15 min at 400 deg. until the color of caramel, stirring every 5 min.
Brown chicken in oil. Add broth and saute vegetables. Sprinkle in flour.
Stir in water slowly. Add garlic and remaining ingredients except rice.
Simmer 1 hour. Serve over rice.

– - – - – - – - – - – - – - – - – -

1 c Butter, softened
4 tb Powdered sugar
1 tb Vanilla
2 c All-purpose flour
1 c Walnuts, chopped
Powdered sugar

1. Mix butter and powdered sugar in a large bowl until smooth and
creamy. 2. Add vanilla. Mix well.
3. Add flour and walnuts. Mix well.
4. Roll into small balls and flatten on a greased baking sheet.
5. Bake in a preheated 350-degree oven for 12 to 15 minutes.
6. When cookies are cool, sprinkle powdered sugar on top.
Makes about 5 dozen.

Typed by R. Thompson (r-thompson@usa.net) Sept 1998
Source: Rookie Cookie’s Recipes from the Mini Page, The
News-Enterprise Elizabethtown KY

MMMMM

3 4 peppers, diced
3 4 Tbsp chick-pea flour
1 2 Tbsp oil ( i prefer peanut
Oil)
1 pn Turmeric
1 2 tsp chilli powder (to
Taste)
Salt to taste
1 T Cumin seeds
1/2 t Mustard seeds
x Optional – peanuts, chana
Dal, urad dal – this makes
It crunchy
x Optional – a pinch of
Asafoetida)

heat oil in a pan. add mustard seeds when the oil is smoking. Wait for the
seeds to sputter. Add cumin seeds, (optional) dals, peanuts, asafoetida.
Drop the peppers in. Add turmeric, chilli powder and salt. Saute till the
peppers are slightly tender. Add the chickpea flour and mix well. Saute
till the flour makes a nice golden brown crust.

Serve hot with dal and rice.

From: raj@tsms.tandem.com (ganesan_raj@tandem.com (Raj Ganesan)). rfvc
Digest V94 Issue #167 Aug. 11 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

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